Fried pollack fillet
easy
40 mins
40 mins
Ingredients
- 2 untreated lemons
- 1 (250 ml) bottle of Chinese sweet and sour sauce
- 2 TABLESPOONS Sugar
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Salt
- 1-2 Sambal knife points
- 7-10 Tbsp Oelek
- 1 kg Leeks (leek)
- 4 pieces saithe fillet
- 7-10 Tbsp (about 750 g)
- 2 TABLESPOONS Flour
- 1 Egg
- 100 g Coconut flake
- 6 TABLESPOONS Oil
- 20 g Butter or margarine
- 150 g Mung bean sprouts
- 1 knife tip ground cilantro
Directions
- 1
Wash lemons hot and dab dry. Finely grate the zest of 1 lemon. Peel the peel of the second lemon in strips using a julienne chiseler or peel the peel thinly and cut into very fine strips.
- 2
Squeeze the lemons. Boil 8 tablespoons of juice with Chinese sauce and sugar. Whisk cornflour and 2 tablespoons of cold water, stir into the sauce and bring to the boil. Season to taste with salt and Sambal Oelek.
- 3
Clean, wash and cut the leek into thin diagonal strips. Wash the fish fillet, dab dry and salt. Mix flour and grated lemon peel. Turn one after the other in flour, whisked egg and grated coconut.
- 4
Press the breading lightly. Fry the fish fillet for about 4 minutes on each side in hot oil. Heat the fat. Steam leek for approx. 6 minutes while turning. Wash and drain the mung bean sprouts, add and steam for another 2 minutes.
- 5
Season with salt and coriander. Arrange the fish on the vegetables. Sprinkle with lemon peel strips. Garnish with lemon wedges. Serve with extra sauce.
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